Name: Asian Zucchini Noodle Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3 to 4 zucchinis (1 1/2 pounds total); 1/2 teaspoon salt; 1 1/2 cups thinly sliced and roughly chopped red cabbage; 1 large carrot, grated (about 1 cup); 1/2 large red bell pepper, thinly sliced then cut into 1-inch segments; 2 green onions, thinly sliced on the diagonal; 1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup); 1/3 cup seasoned rice vinegar*; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons dark roasted sesame oil; 1 clove garlic, minced (about 1 teaspoon); Pinch of red pepper flakes

Asian Zucchini Noodle Salad

Fresh veggie salad tossed with a sesame rice vinegar dressing is light, fresh, and easy!

20 min total 20 min prep 4 147 cal

Instructions

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1 Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
2 In a large bowl.
3 Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
4 Gently toss to combine. Serve immediately.